This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard, but edible, orange-brown rind. In the old days, Basque shepherds lived in small mountain huts and had no space to store and age their cheeses other than inside their stone chimneys. As it turned out, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal spread throughout Spain. Today, Idiazabal is produced in more modern facilities, but the process is still all-natural. The cheese is as delicious as ever, and the quality is more consistent. We love its perfume-y bouquet, and rich, buttery flavor and enthusiastically recommend Idiazabal as one of Spain's greatest cheeses.

We had this cheese recently on a trip to New Orleans and absolutely fell in love with it! It exceeds any parmesan I've ever tried and works the same (only better) in the same applications. You won't be disappointed!

By Ericka Walmsley from Lubbock, TXon Oct 28, 2014

Beautiful match with Pasta!

This cheese made a wonderful accent to a egg noodle and chicken casserole dish, giving a smooth, smoky and rich undertone.

By Guitherfrom Bloomington, ILon Jun 25, 2013

Nice firm cheese with a tangy flavor

Good firm nibbling cheese. The smoke flavor is mild but adds a nice touch. The cheese has a flavor tang somewhat similar in character to parmesan. This cheese, along with Manchego, gives a wonderful pair of Spanish sheep-milk cheeses.

By calillyfrom South Georgiaon Nov 27, 2011

Yumm

I love this cheese this is one of my favorite cheeses to serve during the holidays.